Pineapple Cupcakes
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Suggest a better descriptionINGREDIENTS
- 1/3 cc Vegetable oil
- 3 Eggs
- 1 Box French vanilla cake mix
- 1 20-oz can crushed pineapple in juices
INSTRUCTIONS
Follow directions on box, but instead of water, put in a can of crushed pineapple in juice. Blend for 30 seconds on low. Then beat for 2 minutes on medium. Bake in cupcake tins for 15 - 20 minutes at 350 degrees. Frost with vanilla or cream cheese frosting. They are amazingly moist! Note - I have used regular vanilla cake mix and white cake mix. All are good, but my favorite is French vanilla. For egg and oil amounts follow box instructions. Whats listed here is for a Betty Crocker mix. Recipe by: Susan Dunn Dixon Posted to EAT-L Digest by Susan & Chris Dixon
NOTES
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1310g) | ||
| Recipe Makes: 1 | ||
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| Calories: 1410 | ||
| Calories from Fat: 677 (48%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 75.2g | 100 % | |
| Saturated Fat 23.3g | 116 % | |
| Monounsaturated Fat 28.8g | ||
| Polyunsanturated Fat 10.4g | ||
| Cholesterol 3172.5mg | 976 % | |
| Sodium 1055.6mg | 36 % | |
| Potassium 1688.2mg | 44 % | |
| Total Carbohydrate 93.7g | 28 % | |
| Dietary Fiber 4.5g | 18 % | |
| Sugars, other 89.2g | ||
| Protein 96.7g | 138 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 1410
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